Tomato soup is perfect for making a quick pasta sauce. A splash of vodka and fiery horseradish give this an edgy bite.


  • 1 tbsp olive oil

  • 2 cloves garlic, crushed

  • 2 slices of celery, finely sliced

  • 1 can tomato soup

  • Squeeze of lemon juice

  • Shake of Tabasco sauce

  • 1 tbsp Worcestershire sauce

  • 1 tbsp hot horseradish sauce

  • 75-100ml vodka

  • Salt and pepper, to season

  • To serve

  • Cooked pasta, such as penne

  • Flat-leaf parsley, chopped

  • Parmesan cheese


  • 1.

    Heat the oil in a saucepan or frying pan and then cook the garlic and celery until softened but not browned. Stir in the tomato soup, lemon juice, Tabasco (as much or little spice as you prefer), Worcestershire sauce, horseradish, vodka and seasoning. Turn down the heat and allow to simmer until the sauce has thickened. Toss in the cooked pasta and serve scattered with parsley and parmesan cheese.

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